Dill

Dill is a a favorite as a bouquet filler, culinary herb, and pollinator habitat. 

Edible seeds, flowers, and greens flavor many foods. Popular addition to sauces, salads, and soup. Foliage known as dill weed.

• Edible Flowers: The flowers are used to garnish potato salad, green salads, and pickles. When broken into florets, they can be mixed into a cheese spread or omelet.
  
  

Approx. 100 per pack 

Day to maturity: 40-45

DAYS TO GERMINATION:7-21 days at 65-70°F (18-21°C)

SOWING:Direct seed (recommended) - Sow in spring as soon as the soil can be worked. Sow seeds 1/8- 1/4" deep, 1/4- 1/2" apart, in rows at least 3" apart. Thinning is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in containers or cell trays. Sow 3-5 seeds per cell. Transplant out using 2-4" spacing in rows at least 4" apart.

LIGHT PREFERENCE:Sun.

PLANT HEIGHT:Varies.

PLANT SPACING:1/4- 1/2".

HARDINESS ZONES:Annual.

HARVEST:Foliage may be harvested once the plants have become established right up to flowering. Harvest seed heads just as the seeds begin to turn a golden brown. Foliage and seeds can both be dried and stored for future use. Dry foliage in the dark to preserve flavor and color.

SOIL REQUIREMENTS:Prefers a rich, light soil, but will grow in most soils